Tandlachi Bhakri
Tandlachi Bhakri is a soft Maharashtrian rice flour flatbread kneaded with boiling water, hand-patted, and roasted until pliable.
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25 mintotal
Prep 10 min · Cook 15 min
- Serves
- 2
- Difficulty
- Medium
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Active time only; knead the rice dough while hot and shape the bhakri before it dries.
Method
In a broad pan, bring the measured water to a rolling boil. Add the salt and stir.
Turn off the heat. Add the fine rice flour directly to the hot water and stir quickly with a wooden spoon until the mixture comes together.
Cover the pan with a lid and let the dough steam for 5 minutes. Transfer the hot mixture to a wide plate.
5 min
While the dough is still warm, knead it with the heel of your palm for 5-7 minutes until smooth and less likely to crack.
5–7 min
Take one dough ball and dust a wooden board with rice flour. Pat the dough outward with your fingertips into a delicate, even flatbread.
Carefully transfer the raw bhakri to a preheated iron tawa. Use your hand or a damp cloth to spread a thin layer of water over the top.
Cook until the water on top evaporates. Flip and cook the other side over high heat, then finish over direct flame or press with a cloth until it puffs.
How to tell it's done
The bhakri should stay pale, soft, pliable, and slightly chewy, with enough body to soak up curry.
Getting it right
Tip
Wait until the water on top evaporates before flipping. Turning it too early can tear the bhakri or make it stick to the tawa.
What to serve it with
Serve with pithla, chicken curry, mutton rassa, or coconut-based coastal curries.
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